I am kicking myself for not realizing before this week that the honeysuckle that grows all along my fence could be used in food and beverages. Last weekend I was with some friends, and I was talking about the honeysuckle in my yard. One of them asked if he could use some of it to brew beer with. How cool is that? Of course I told him yes.

Then this morning, I saw a honeysuckle simple syrup recipe on Pinterest and the light bulb went off over my head. I can use it, too. (There’s plenty to go around.) Of course, I started to search for other ways use it. Here are five culinary uses for honeysuckle that I found.

  1. Honeysuckle Sorbet – Water that has had honeysuckle seeped in it and a traditional simple syrup combine to create a sorbet that you don’t need any special equipment to make.
  2. Honeysuckle Simple Syrup – My mind is already creating cocktails to use this simple syrup in. Perhaps a variation on a Bees Knees?
  3. Honeysuckle Cordial (to be used in other recipes) – This is a little different than the simple syrup and the cordial is used to flavor Honeysuckle Scones and Honeysuckle Mint Vinaigrette. The link will take you to recipes for all three.
  4. Honeysuckle Jelly – It’s supposed to taste like you’re sucking the sweetness right out of the honeysuckle like you did when you were a kid.
  5. Honeysuckle and Jasmine Cupcakes – Yes, please!
I am really excited about playing with honeysuckle in my kitchen now. Within the next week, I should have enough blossoms to harvest for some simple syrup (there are only a few open blossoms right now). I’ll let you know what type of cocktail recipes I come up with.

Do you use honeysuckle for culinary reasons? What do you do with them?

Also on MNN

The opinions expressed by MNN Bloggers and those providing comments are theirs alone, and do not reflect the opinions of MNN.com. While we have reviewed their content to make sure it complies with our Terms and Conditions, MNN is not responsible for the accuracy of any of their information.